Introduction to food process engineering / by Albert Ibarz and Gustavo V. Barbosa-Canovas.

Format:

Book

Author/Creator:

Ibarz, Albert, author.

Barbosa-Cánovas, Gustavo V. (Gustavo Victor), 1949- author.

Series:

Food preservation technology series.

Food Preservation Technology Series

Language:

English

Subjects (All):

Food industry and trade.

Physical Description:

1 online resource (714 p.)

Edition:

First edition.

Place of Publication:

Boca Raton, FL : CRC Press, an imprint of Taylor and Francis, 2014.

Language Note:

English

Summary:

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.

Contents:

Front Cover; Contents; Preface; Acknowledgments; Authors; Chapter 1: Introduction to Unit Operations : Fundamental Concepts; Chapter 2: Unit Systems, Dimensional Analysis, and Similarities; Chapter 3: Introduction to Transport Phenomena; Chapter 4: Momentum, Energy, and Mass Transfer; Chapter 5: Macroscopic Balances; Chapter 6: Physicochemistry of Food Systems; Chapter 7: Mass Transfer; Chapter 8: Air-Water Interactions; Chapter 9: Water Activity; Chapter 10: Mechanical Properties : Structural and Geometric Properties; Chapter 11: Thermal Properties of Foods

Chapter 12: Optical Properties of FoodsChapter 13: Rheology of Food Products; Chapter 14: Electrical Properties of Foods; Chapter 15: Physical and Chemical Properties of Food Powders; Chapter 16: Heat Transfer by Conduction; Chapter 17: Heat Transfer by Convection; Chapter 18: Heat Transfer by Radiation; Chapter 19: Refrigeration : Chilling and Freezing; Chapter 20: Thermal Processing of Foods; Chapter 21: Emerging Technologies in Food Processing; Chapter 22: Concentration; Chapter 23: Dehydration; Chapter 24: Hygienic Design of Food Processes; Chapter 25: Packaging of Foods; Appendix

ReferencesBack Cover

Notes:

Description based upon print version of record.

Includes bibliographical references.

Description based on print version record.

ISBN:

9781482219654

1482219654

9780429170775

0429170777

9781523107490

1523107499

9781482219661

1482219662

OCLC:

973398924